Pork and Chive Moneybags
Lee Kum Kee

Pork and Chive Moneybags

Serves 4
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By Lizzie Mabbott

These moneybags make a great canape or an impressive starter. The dipping sauce is the star of the show, and with minimal effort you get maximum flavour.


190g minced pork
1 packet of filo pastry
50g unsalted butter, melted
1 packet of chives


2 cloves of garlic, finely minced
1 spring onion, sliced finely
3cm ginger, peeled and minced
4 shiitake mushrooms, rehydrated and diced finely
1 carrot, peeled and diced
A large pinch of white pepper
A pinch of sugar

Sauce Mix

4 Tbsp water
1 Tbsp rice vinegar


1 Preheat oven to 180°C / 160°C fan / gas mark 4.
2 Mix the pork with marinade.
3 Cut a sheet of filo pastry into eight 10cm x 10cm squares. Brush four squares with the melted butter and lay the other four squares on top of each offset in a diamond shape.
4 Add 2 teaspoon of mixture in the middle of the pastry. Gather the opposite edges together, until they’re bunched. Tie with a chive and place on a baking tray lined with parchment. Repeat with the remaining filo pastry and mixture aiming for 16.
5 Brush the outsides of the filo pastry with melted butter and bake for 12 minutes, until golden.
6 Mix together the sauce mix and spoon into a dipping bowl to serve.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.